How to make chestnut roast chicken - Chinese cuisine

1
The chestnuts were peeled and stored in the refrigerator. Make a slit on the chestnuts, cook for 5 minutes and then simmer for 10 minutes. The shells will be easily peeled off.
2
Cut the green onions into long sections, slice the ginger, pat the garlic and cut into large pieces.
3
Chop the chicken legs into pieces and rinse the blood.
4
Put the chicken in the water, add cooking wine, simmer onion and ginger for a while to remove the fishy smell.
5
Take it out and rinse it thoroughly.
6
Pour oil into the pot, add onion, ginger and garlic and sauté until fragrant.
7
Add chicken and stir-fry.
8
Add cooking wine, light soy sauce, and dark soy sauce and continue stir-frying.
9
Put in the chestnuts and add water just enough to cover the chicken.
10
Close the lid and simmer the chicken until cooked through.
11
When the water is almost dry, add oyster sauce, an appropriate amount of salt and a little sugar to taste, and use high heat to drain the juice.
12
Chestnut roast chicken with a slightly sweet sauce.